Amaya’s Migas

“When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent,” remembers Robert Amaya of Amaya’s Taco Village in Austin. “Migas or migajas, we called it. It was a meatless main dish made by frying torn-up tortillas with eggs. We use tortilla chips now instead of fried tortillas and we serve migas for breakfast.” Serve with frijoles refritos and tortillas.

Serves 2

1 T. vegetable oil

2 c. dime-sized tortilla pieces or crushed tortilla chips

1/2 c. chopped tomato

2/3 c. chopped onion

1 jalapeño chile, stemmed, seeded, and chopped

2 eggs

1/2 c. Cheddar cheese

Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and jalapeño and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheese. Cover. Toss a few more times until the cheese melts.

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